Stephan Pyles Restraunt

*07 Food safe, good condition, unadulterated, and honestly presented

Found moldy fruit: strawberries and grapefruit, expired half and half.

*10 Clean Sight and Touch

Clean interior of the ice machines.

*22 Handlers-Certificate Not On Site

Obtain food handlers cards within 10 days.

*32 Equipment and Utensils Multiuse Materials durable

replace all broken door gaskets, clean the entire of the coolers and freezer where food makes contact.

*34 Pest Control

Observed gnats, mosquitoes and flies.

*35 Hair Restraints effective

All employees must wear hair restraints.

*36 Cloths in-use for wiping between uses stored

keep all damp towels in sanitizing bucket. no towels under the cutting board. ****OBTAIN SANITIZING BUCKETS IMMEDIATELY****

*39 Keep utensils handles upright or protected

obtain proper scoop for the dispensing.

*41 Food storage containers, identified with common name of food.

Label all food containers.

*42 Dirty nonfood contact surfaces

Clean fan covers in coolers and freezers. Clean behind the ice machine, heavy buildup of gunk and trash, standing water.

*43 Clean vent syst:Intake/exhaust air ducts

*46 Covered waste receptacle for women's restroom

Obtain covered waste receptacle for unisex restroom.

*47 Other Violations

Provide copy of guidance for clean-up and notification of health report. Obtain hand wash sign for hot line hand sink.

*35 Hair Restraints effective

male employees with beard observed

*41 Food storage containers, identified with common name of food.

*37 Storing the food at least 15 cm (6 inches) above the floor

container of lettuce observed on floor inside wic

*22 Handlers-Certificate Not On Site

provide food handler certificate for all employees

*40 Store single-service item in original package

*42 Dirty nonfood contact surfaces

dust accumulation observed on frp walls

*43 Light bulbs, light shields provided

replace broken lights

*34 Outer openings:closing holes, gaps

seal back door properly

*28 Date marking > 24 hrs,on site,temp 41F

*35 Hair Restraints effective

*42 Dirty nonfood contact surfaces

gasket on RIC must be cleaned and sanitized

*31 Handwashing lavatory - used for other purpose

containers stored in hw

*10 Clean Sight and Touch

clean and sanitize can opener blade

*36 Cloths in-use for wiping between uses stored

stored on warewashing

*47 RFSM Certificate - Not Display

Registered food service manager certificate not displayed for public viewing.

*18 Toxic items labeling-non original container

toxic bottles must be labeled.( one in the bar area and one in the dish washer area. )

*34 Controlling pests. Eliminating harborage conditions

fruit flies at the bar area ( scrub the drains, and cover the pour spouts on the sweet / sour mixes. )

*32 Equipment clearance of cleaning space

Crates used as shelves to store the bulk containers on top. ( in the back area dry storage) Walk in cooler ( crates used as shelves ///unable to clean under on a continuous basis)

*22 Handlers-Certificate Not On Site

All associates working in the kitchen must have a food handlers card.

*39 Keep utensils handles upright or protected

Using the bowls and plastic containers without any handles.

*21 RFSM - Not On Site

The registered food service manager must be on site during the operation of the business.

*19 One Inch Air Gap

Provide a one inch air gap on the ice machines.

*35 Hair Restraints effective

Provide hair restraints for employees working in the back with food.

*42 Dirty nonfood contact surfaces

broken gasket and clean the gaskets on the reach in coolers out front.

*41 Food storage containers, identified with common name of food.

provide names on the bulk items ( located at the dry storage bin.) several items in the walk in cooler doesn't have the name

*47 RFSM Certificate - Not Display

RFSM Certificate framed and behind Food Establishment Permit in bar area.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer bucket in main service area tested at 100ppm Q.A.

*37 Food, utensils & equip under other sources

Main food production line and service area food is not protected from contamination by customers seated at counter. Food is stored within 2 feet of seated customers with no barrier to prevent contami

*15 Bare hands contact with ready-to-eat foods

Employee observed juicing limes with bare hand contact. Few employees in production area of the display kitchen observed wearing gloves when handling food.

*02 Cold Hold (41øF/45øF or below)

Items in reach in cooler on main production area of the kitchen: Peaches 57.2°F Cut Strawberries 67.4°F (freshly prepared) shredded green beans 60.2°F (freshly prepared)

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Immersion blender stored in water solution when not in use. Utensils should be stored on a clean area of counter in between uses (or stored in water of at least 135°F. under running water sufficient

*34 Insect control devices-not over food/food prep

Pest control device installed directly over stand mixer and dough hook.

*09 Food on display shall be protected from contamination

in front cooking area, there is no barrier between customer seating / dining area and food preparation and open top reach in coolers. Advise providing some barrier between food and consumers. Ill pa